Korean Galbi Grilled Ribs (Printable)
Tender beef ribs in Korean marinade, grilled until caramelized with sweet-savory flavors.
# What You'll Need:
→ Beef
01 - 2 lbs flanken-cut beef short ribs
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/4 cup brown sugar
04 - 2 tbsp honey
05 - 2 tbsp mirin or rice wine
06 - 2 tbsp sesame oil
07 - 4 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, grated
09 - 1 small Asian pear or 1/2 Bosc pear, grated
10 - 1/2 small onion, grated
11 - 1/4 tsp freshly ground black pepper
12 - 2 green onions, finely sliced
13 - 1 tbsp toasted sesame seeds
→ Garnish
14 - 1 green onion, thinly sliced
15 - 1 tsp toasted sesame seeds
# How-To Steps:
01 - Rinse the beef short ribs under cold water to remove bone fragments. Pat dry thoroughly with paper towels.
02 - In a large bowl, combine soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic, grated ginger, grated pear, grated onion, black pepper, green onions, and sesame seeds. Mix until sugar completely dissolves.
03 - Add the short ribs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours or overnight for optimal flavor penetration.
04 - Preheat a grill or grill pan over medium-high heat. Remove ribs from marinade, allowing excess to drip off.
05 - Grill ribs for 3 to 4 minutes per side until caramelized and cooked through, developing a slight char around the edges.
06 - Transfer to a serving platter. Sprinkle with sliced green onion and sesame seeds. Serve immediately with steamed rice and kimchi if desired.
# Expert Advice:
01 -
- The marinade transforms tough ribs into impossibly tender meat that falls off the bone
- That perfect balance of sweet and savory makes these ribs absolutely addictive
02 -
- The flanken cut means the ribs are cut across the bones into thin strips, which is completely different from Englishstyle ribs and essential for this recipe
- Asian pears contain enzymes that naturally tenderize meat, so do not skip this ingredient or substitute with something else
03 -
- Pat the ribs completely dry before marinating so the sauce actually sticks to the meat instead of sliding off
- Let the cooked ribs rest for 5 minutes before serving to allow the juices to redistribute throughout the meat